Preparation

Make the Baharat Spice Mix: If you are using whole spices, grind first with a coffee or spice grinder. Mix all ingredients well. Store spice mix in an airtight container.

Sprinkle the quails on both sides with salt and the baharat spice mix. Drizzle 1 tablespoon olive oil over the quails and toss in a bowl until evenly coated. Tuck each thigh under each breast and arrange neatly on a baking sheet. Set aside.

Bring 1/2 cup water to a boil in a saucepan. Place the barberries in a small bowl and add the boiling water. Let stand for 10 minutes, then drain well. Stir in the pistachios and 1 tablespoon of olive oil. Set aside.

Pour 1 tablespoon of olive oil in a nonstick pan over medium-high heat. Add the sunchokes and sauté until just tender in the middle and lightly browned. Set aside and toss with barberries and pistachios. Spoon onto a serving platter.

Heat the same pan and place the quail, breast-side down, and sear with a weight on top of the pan, such as a panini weight or a small cast iron pan. Cook for 3 minutes and flip over. Cook for another 3 minutes and arrange over the sunchokes on the serving platter.

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